Squid Ink Pasta (Linguine al Nero di Seppia) is a more unusual but popular version of traditional pasta, with squid ink providing its distinctive dark hue. Goes well with prawns, scallops, shellfish and other seafood dishes, a bit of chilli or even just a drizzle of good quality extra virgin olive oil and a few fresh basil leaves.
HOW TO COOK SQUID INK PASTA (LINGUINE AL NERO DI SEPPIA) AL DENTE.
- Bring the water to a boil (use approximately 1 liter for each 100g of pasta)
- Add salt (1 tbsp for each 500g of pasta or to taste) to the boiling water
- Drop in the fettuccine, stir the pasta gently and bring the water back to a light boil.
You will have your fettuccine al dente in 3—4 minutes. Drain your pasta carefully, add the sauce or some olive oil and freshly grated Parmesan and enjoy!
Whenever you cook pasta, remove some of the pasta-cooking water (about 1/4 or 1/3 cup) just before draining. When you add the sauce of your choice to the pasta, add a little of the cooking liquid. This helps sauce to amalgamate; the starch in the water adds body and a kind of creaminess. An old Italian friend of mine instructed me in this finishing touch early on, and I would never, ever leave it out. It makes all the difference.
– Nigella Lawson.
- 1 pound fresh squid ink pasta (454 grams)
- 1/3 cup extra virgin olive oil (75 ml)
- 2 cloves garlic, cut in slivers
- 3/4 teaspoon red pepper flakes or to taste (3 ml)
- 1/4 cup chopped sun-dried tomatoes
- Zest of ½ lemon
- Juice of ½ lemon
- Coarse salt and freshly cracked black pepper
- Chopped fresh parsley, to taste
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 3 to 4 minutes. Drain pasta, reserving some of the pasta water.
- While pasta is cooking, heat oil over low heat in a large sauté pan. Add garlic, pepper flakes, sun-dried tomatoes. Sauté until garlic softens but does not brown, about 2 to 3 minutes.
- Remove from heat. Add lemon zest and juice. Toss pasta in the sauté pan with the oil and garlic sauce. Add some of the pasta water if pan is dry. Season the pasta with salt and pepper to taste. Add parsley and toss. Serve immediately.